KABAB
Kabab (Arabic, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav) is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab or döner kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like tofu. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries around the globe.
Provided by Walid Nazzal
Categories Lunch/Snacks
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
- shape like jumbo hot dogs, not foot long just 3 inches long.
- skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
Nutrition Facts : Calories 1083.4, Fat 75.2, SaturatedFat 29.4, Cholesterol 340, Sodium 1495, Carbohydrate 1.7, Fiber 0.5, Sugar 0.5, Protein 93.3
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
MOROCCAN GROUND BEEF KEBAB / SKEWERS
Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)
Provided by FDADELKARIM
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
- Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
- Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.
MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE
The delicious honey-soy marinade with the garlic makes them special. You could try adding cherry tomatoes or mushrooms. Or use shrimps instead and add pineapple. If you don't grill them too hot you can put the veggies and meat on the same skewers without burning the veggies.
Provided by Bellinda
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
- Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
- Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.
KABAB (KEBABS OR MIDDLE EASTERN SKEWERS)
Kababs are popular in the Middle East. These are often prepared during barbecues and eaten with pita bread and salads. Yield is approximate.
Provided by Pneuma
Categories Lunch/Snacks
Time 25m
Yield 15 kebabs, 6 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
- shape like jumbo hotdogs, not footlong just 3 inches long :P
- skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
MIDDLE EASTERN KEBABS
I was planning on making samosas, and got lazy....that's how this little recipe was born. :) Middle Eastern flavors formed into sausages and skewered.
Provided by canarygirl
Categories Meat
Time 30m
Yield 12 skewers (about), 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl and let rest in the refrigerator for about a half an hour.
- Form into sausage like shapes and thread onto skewers.
- Heat oil on griddle over medium heat and fry the kebabs, turning until browned on all sides and cooked through, about 10-15 minutes depending on thickness.
- Alternatively, you can grill the skewers (be sure to soak the skewers first if they are made of bamboo).
- Serve with lebne (cucumber, yogurt and mint sauce), or sliced cucumbers and tomatoes.
Nutrition Facts : Calories 265.8, Fat 18, SaturatedFat 6.9, Cholesterol 112.4, Sodium 88.4, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 22.4
MIDDLE EASTERN BEEF KABOBS
These are great either right off the grill or at room temperature - which makes them the perfect dish to pack up and take to the park on a hot summer night. The preserved lemon is a surprisingly good compliment to the beef tenderloin. Try them with a side of Cucumber-Yogurt Sauce.
Provided by Food Network
Categories main-dish
Time 1h31m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
- Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
- Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
- Serve with Cucumber-Yogurt Sauce.
- Combine all ingredients in a food processor and pulse several times to make a chunky sauce.
MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MIDDLE EASTERN CHICKEN KEBABS OR CHICKEN SKEWERS
Provided by John [Admin/Founder]
Time 35m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminium foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
- Note: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.
KOFTA KEBAB
Kofta kebabs are skewers of spicy, grilled minced meat that are popular in the Middle East as well as in the cuisines of the Levant and Mediterranean.
Provided by Renards Gourmets
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Place all the ingredients into a large bowl, and knead well for 10 minutes.
- Cover the bowl with cling film and place in the refrigerator for 6 hours, kneading the mixture for 3 minutes every hour.
- Divide the meat into 12 equal portions and roll them up.
- Then form into 12 uniform sausage shapes.
- Skewer each, and shape tightly by squeezing the meat along the length of the skewer (leaving roughly 6" / 15 cm for a "handle").
- Cover the skewers with cling film and refrigerate for 2 hours before grilling.
- Grill the koftas on the barbecue, in the oven or on a preheated griddle on all sides for about 5 minutes or until the desired doneness is achieved.
- Sprinkle with parsley and serve immediately, accompanied by pita, arayes bread, tahini sauce, hummus, raw salad, and / or baba ganoush.
Nutrition Facts : Calories 420 kcal, Carbohydrate 4 g, Protein 46 g, Fat 24 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 149 mg, Sodium 1331 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
MIDDLE EASTERN CHICKEN KEBAB
This Middle eastern chicken kabobs are yogurt marinated chicken kebabs, tender and so tasty. These chicken skewers are so popular in the Middle East.
Provided by Amira
Categories dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a large bowl, add all the ingredients except for the chicken and mix well.
- Add chicken and toss to coat well.
- Cover and refrigerate from 3 to 24 hours.
- To cook:
- Preheat your grill to medium-high heat greasing very well.
- Thread onto skewers alternating occasionally with the bell peppers.
- Grill chicken until golden brown and cooked through, turning it occasionally.
Nutrition Facts : Calories 312.7 kcal, Protein 36.4 g, SaturatedFat 3.6 g, Cholesterol 89.2 mg, Sodium 731.2 mg, ServingSize 1 serving
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MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE UPON …
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- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (43)Calories 234 per servingCategory Entree
- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
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KABAB KOOBIDEH | MIDDLE EASTERN RECIPES | COOKINGNOOK.COM
From cookingnook.com
Cuisine Middle EasternTotal Time 20 minsCategory Main CourseCalories 380 per serving
- Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).
- Press the meat around long, thick metal skewers and shape evenly. (as in the image). Thread whole tomatoes on another skewer. Barbecue each side for about five minutes, turning frequently.
- If skewers are not available or barbecuing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled (broiled) at a high temperature in the oven. The oven should be pre-heated and the kabab-e koobideh should be placed as high as possible near the source of the heat.
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Ratings 3Total Time 55 minsCategory Entree, MainCalories 401 per serving
- Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.
- Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.
MIDDLE EASTERN LAMB SKEWERS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
- Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
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